Thom Lawson of Sprezzatura embraces the bare necessities
The restaurateur made his business greener by stripping things back to the essentials – and offering customers the chance to plant a tree
Thom Lawson reckons he’s printed off the grand total of one receipt since he opened his pasta restaurant in Dublin last October.
Ordinarily, this would be a disaster. For Lawson, it’s proof that it is possible to reduce the environmental impact of a restaurant – as long as you bring your customers with you by letting them know exactly why you’re doing what you’re doing.
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